How to use up summer veg

COURGETTES

EASY COURGETTE FRITTERS

In a bowl, mix 3 chopped courgettes, the zest of ½ lemon, 4 tbsp sparkling water, 60g plain flour, 3 large freerange eggs, 50g grated parmesan and 1 tsp chopped fresh mint leaves. Heat 1cm vegetable oil in a pan, then add spoonfuls of the mix, flatten slightly, then fry in 2-3 batches for 3-4 minutes on each side until cooked and golden. Serve scattered with salt, more mint, the zest of the other ½ lemon and a squeeze of lemon juice.

GRILLED COURGETTE SALAD

Slice 2-3 courgettes lengthways 0.5cm thick. Arrange on a grill pan, then brush with oil and season. Grill for 3-5 minutes on high, then turn and repeat. Spread 150g thick greek yogurt on a platter, then top with the grilled courgettes. Scatter over 100g sliced pitted kalamata olives, chopped herbs, finely grated lemon zest and 100g crumbled feta.

AUBERGINES

AUBERGINE OVEN ‘FRIES’

Finely slice 2 aubergines into thin batons, toss with 1 medium beaten egg, then toss with 4 tbsp fine polenta. Lay in a single layer on a large lined baking tray, then fan/gas 7 until go with garlicky ma

SMOKY AUBERG

Brush 1 aubergin then grill, turnin charred and soft open, scoop out and mix with a la smoked paprika of greek yogurt a with warm pittas

RADISHES POSH NIBBLES

Refresh radishes then serve with salted butter sca za’atar spice ble oregano, with de baby cucumber.

ROAST RADISH AND ANCHOVY

Roast 500g mixe tossed with 30g chopped anchov 15-20 minutes. S and juice of ½ le freshly chopped milled black pep dish for roast ch